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Nutmeg Eggnog Cheesecake Recipe

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★★★★★

4.7 from 71 reviews

This Nutmeg Eggnog Cheesecake is a festive and creamy dessert perfect for holiday celebrations. Featuring a spiced graham cracker crust and a rich eggnog-infused cream cheese filling, it is topped with a light and fluffy eggnog whipped cream, dusted with nutmeg, and optionally adorned with delicate pearl sprinkles. The cheesecake is baked in a water bath to ensure a smooth texture without cracks, making it both visually appealing and deliciously indulgent.

Ingredients

Scale

For the crust:

  • 1/2 tsp ground nutmeg
  • 1/2 cup salted butter, melted and cooled slightly
  • 2 1/4 cups graham cracker crumbs
  • 3 tbsp sugar

For the cheesecake:

  • 3/4 tsp ground nutmeg, freshly ground for best flavor
  • 1 cup sugar
  • 4 large eggs, room temperature (about 70°F)
  • 1 cup eggnog
  • 3 tbsp all-purpose flour
  • 24 oz cream cheese, softened to room temperature

For the whipped topping:

  • 1 cup cold heavy cream (full-fat for stability)
  • 3 tbsp eggnog
  • 10 tbsp powdered sugar
  • Nutmeg for dusting
  • Pearl sprinkles (optional, for decoration)

Instructions

  1. Prepare and Bake the Graham Cracker Crust: Preheat your oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment paper and grease the sides. In a small bowl, mix graham cracker crumbs, melted butter, sugar, and ground nutmeg until combined and the mixture resembles wet sand. Press this evenly onto the bottom and halfway up the sides of the pan. Bake for 10 minutes until set, then remove and let cool. Wrap the outside of the pan with foil to protect from water during the water bath bake.
  2. Prepare the Eggnog Cheesecake Filling: Reduce oven temperature to 300°F (148°C). In a large mixing bowl, beat softened cream cheese, sugar, and flour on low speed until smooth. Scrape the bowl down as needed. Add eggnog and ground nutmeg, mixing on low speed until incorporated. Add eggs one at a time, mixing slowly and scraping the bowl between each addition to prevent over-mixing. Pour the filling into the cooled crust and smooth the top.
  3. Bake Cheesecake in Water Bath: Place the foil-wrapped springform pan inside a larger roasting pan. Carefully pour warm water into the larger pan until it reaches halfway up the sides of the springform pan, avoiding water getting inside. Bake at 300°F for 1 hour and 30-40 minutes until the center is set but slightly jiggly. Turn off the oven and leave the cheesecake inside with the door closed for 30 minutes, then crack the door slightly and rest another 30 minutes for gradual cooling. Remove from oven, discard water bath, and refrigerate for 5-6 hours or overnight to firm up.
  4. Make the Eggnog Whipped Cream: While the cheesecake chills, whip cold heavy cream, eggnog, and powdered sugar on high speed in a chilled bowl until stiff peaks form. Avoid overwhipping to maintain smooth texture. This whipped cream topping complements the cheesecake perfectly.
  5. Decorate and Serve the Cheesecake: Once fully chilled, remove the cheesecake from the springform pan and place on a serving platter. Pipe or dollop the eggnog whipped cream atop the cheesecake. Dust with nutmeg and optionally decorate with pearl sprinkles. Keep refrigerated until serving to maintain freshness and texture.

Notes

  • Using room temperature eggs and cream cheese helps ensure a smooth cheesecake filling.
  • Wrapping the springform pan with foil protects the crust during the water bath bake and prevents sogginess.
  • Gradual cooling in the turned-off oven helps prevent cracks on the cheesecake surface.
  • Chilling overnight improves the texture and flavor development.
  • For best presentation, prepare whipped cream just before serving.
  • Pearl sprinkles add a festive look but are optional.

Keywords: Nutmeg Eggnog Cheesecake, holiday cheesecake, eggnog dessert, creamy cheesecake, festive dessert, water bath cheesecake, holiday recipes

Find it online: https://dinewithdylan.com/nutmeg-eggnog-cheesecake-recipe/